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Recipe: Apple Strudel with Vanilla Sauce and Sour Cherry Coulis

Debbie Yee, pastry chef, Julia’s Kitchen For the strudel 4 ounces (3/4 cup) bread flour 2 1/2 ounces (1/2 cup) all-purpose flour 2 Tbsp. cold vegetable shortening 1/4 tsp. kosher salt 1/2 egg (see note) 6 Tbsp. water 1/4 tsp. white vinegar or lemon juice For the apple filling 2 pounds apples, peeled, cored and thinly sliced 1 1/2 Tbsp. lemon juice 4 Tbsp. (1/2 stick) unsalted butter 3 1/2 ounces (1/2 cup) sugar 1 Tbsp. cornstarch 1/2 Tbsp. ground cinnamon 1/4 tsp. salt 1/2 cup dark raisins 1/2 cup golden raisins About 4 Tbsp. (1/2 stick) melted unsalted butter, divided

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